Vichyssoise

This dish is my culinary tribute to Julia Child, who would now be 100 years old if she were still with us. Vichyssoise is a leek and potato soup that is generally served cold or warm.

Chicken or vegetable stock	6 cups
Leeks, sliced	3 cups
Potatoes, diced	3 cups
Salt	½ teaspoon
Milk or cream	1 cup
Pepper, freshly ground
Chives, minced	Garnish

1. In a large stock pot, simmer together the chicken stock, leeks, potatoes, and salt for roughly 40 to 60 minutes, until the potatoes and leeks become tender. 
2. Puree the soup with a blender, food processor, or immersion blender. 
3. Stir in the milk. 
4. Season to taste with salt and pepper. 
5. Serve either cold or warm, garnished with the chives.

Summer ratatouille

Olive oil	2 tablespoons
Onions, yellow, small, chopped	2
Eggplants, cut into cubes	2
Garlic, minced	4 cloves
Zucchini, cut into cubes	2
Bell pepper, chopped	2
Tomatoes, large, peeled, seeded, chopped	8 to 10
Thyme, fresh	3 sprigs
Rosemary	1 sprig
Bay leaf	1
Salt	½ teaspoon
Pepper, freshly ground	½ teaspoon
Basil, fresh, minced	¼ cup

1. In a large, heavy saucepan over medium heat, warm the oil. 
2. Reduce the heat to medium-low, add the onions, and sauté until translucent, about 2 minutes. 
3. Add the eggplants and garlic, and cook, stirring frequently, until the eggplants are slightly softened, about 3 to 4 minutes. 
4. Add the zucchini and bell peppers, and cook, stirring, until softened, about 4 to 5 minutes longer. 
5. Add the tomatoes, thyme, rosemary, salt, and pepper, and cook, stirring for 2 to 3 minutes. 
6. Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes. 
7. Stir in the basil, and remove from heat. 
8. Transfer the ratatouille to a serving bowl, or individual bowls. 
9. Serve warm, or at room temperature. 

Recipe from The World Kitchen by William-Somona.

Golden leek gratin

Butter, unsalted	6 tablespoons
Shallots, minced	2 tablespoons
Leeks, white and tender green parts, chopped	3 pounds
Salt	½ teaspoon + ½ teaspoon
Pepper, freshly ground	½ teaspoon + ½ teaspoon
Milk, whole	2 cups + extra
Flour	3 tablespoons
Cayenne pepper	¼ teaspoon
Gruyere cheese	½ cup
Bread crumb, fresh	½ cup

1. Preheat oven to 400°F. 
2. Melt 2 tablespoons of butter in a large frying pan over medium-high heat. 
3. Add the shallots, leeks, ½ teaspoons of salt, and ½ teaspoons of pepper. 
4. Reduce heat to medium, and cook, stirring often, until the leeks are translucent and soft, about 15 minutes; set aside. 
5. In a small saucepan over medium heat, warm the milk until small bubbles form around the edges of the pan; cover and remove from heat. 
6. In a saucepan over medium-high heat, melt 3 tablespoons of butter. 
7. Remove from the heat, and whisk in the flour, cayenne, ½ teaspoons of salt, and ½ teaspoons of pepper. 
8. Return the pan to medium-low heat, slowly whisk in the hot milk, and simmer, stirring until the sauce thickens.
   If the sauce is too thin, raise the heat; if it is too thick, add more milk. 
9. Stir into the leek mixture. 
10. Pour the mixture into a baking dish. 
11. Sprinkle evenly with the cheese and bread crumbs, and dot with the remaining butter. 
12. Bake until the top is golden and the gratin is bubbly, about 20 to 30 minutes.

Recipe from The World Kitchen by William-Sonoma.

Chicken enchiladas

Anaheim peppers, seeded, chopped into large pieces	6
Boiling water
Ancho chili powder	2 tablespoons
Tomatoes, diced	14 ½ ounces
Onion, white, ½ coarsely chopped, thick slice	1 large
Garlic, crushed	7 cloves
Oregano, dried	1 teaspoon
Chicken stock	1 ½ cup
Chicken breast, boneless, skinless	2 pounds
Peppercorns	4
Salt
Canola oil	4 tablespoons
Corn tortillas	12
Monterey jack cheese, shredded	2 cups
Sour cream	½ cup
Onion, white, thinly sliced, separated into rings	1 small
Radishes, trimmed, thinly sliced	6

Sauce

1. Preheat oven to 325°F. 
2. Put the chilies in a pot, and add boiling water to cover.
3. Weight the chilies down with a plate, and let soak until soft, about 15 minutes; drain. 
4. In a blender or food processor, process the chilies, tomatoes with juice, onion, 6 garlic cloves, and oregano until smooth, adding up to ½ cup of stock as needed to achieve a very smooth consistency.
5. In a frying pan over medium heat, warm 1 tablespoon of oil.
6. Pour in 2 cups of the chili sauce and cook, stirring, until thickened, about 2 minutes.
   Store the remaining sauce, or add chopped cilantro with a pinch of salt and eat it as salsa.
7. Add the chicken stock, and continue to cook, stirring frequently, until thick, about 5 minutes.
8. Taste and adjust the seasoning with salt.
9. Remove from heat.
10. Spoon a thin layer of the chili sauce on the bottom of a 9-by-13-inch baking dish; set aside.

Chicken

1. Place chicken in a saucepan, and add enough water to cover. 
2. Place over medium-high heat until the water comes to a boil, skimming off any foam that forms on the surface. 
3. Reduce the heat to low, and add the onion, peppercorns, and garlic. 
4. Cover and simmer gently until the meat is opaque throughout, about 20 minutes. 
5. Add the salt to taste during the last 5 minutes. 
6. Transfer the chicken to a plate to cool. 
7. When cool enough to handle, coarsely shred the chicken.

Enchiladas

1. In another frying pan over medium heat, warm the remaining 3 tablespoons of oil until hot. 
2. Using tongs, quickly drag the tortillas one at a time through the oil to soften them on both sides. 
3. Drain on a paper towel-lined plate; pat the tortillas dry with paper towels In a bowl, combine the chicken and cheese. 
4. Working with one tortilla at a time, spread a spoonful of the chicken-cheese mixture near the edge of the tortilla, roll it up, and place it seam side down in the prepared baking dish. 
5. Repeat with remaining tortillas and chicken-cheese mixtures, arranging the rolled tortillas side by side in the dish. 
6. Spoon over the remaining chili sauce. 
7. Bake the enchiladas until they are heated through and the cheese is melted, about 15 minutes. 
8. Top the enchiladas in the pan with dollops of sour cream, and onion and radish slices.

Soy, ginger, & sake beef pot roast

Vegetable oil	2 tablespoons
Beef chuck roast	4 pounds
Sake	1 cup
Onion, white, large cut into ½-inch-thick slices	1
Garlic, crushed	4 cloves
Ginger, unpeeled, washed well, cut into ¼-inch-thick slices	2-inch piece
Sugar	2 tablespoons
Soy sauce	¼ cup
Shiitake mushroom, small, stemmed	18
Cornstarch	3 tablespoons
Water, cold	3 tablespoons
Green onions, thinly sliced	3

1. Preheat oven to 325°F.
2. In a heavy Dutch oven, heat the oil over medium to medium-high heat.
3. Sear the meat until nicely browned, about 2 to 3 minutes per side.
4. Stir in the sake, scraping up all the browned bits with a wooden spoon.
5. Add the onion, garlic, and ginger.
6. In a small bowl, dissolve the sugar in the soy sauce, and pour over the meat.
7. Add the mushrooms, cover the pan, and bring to boil.
8. Transfer the pan to the oven, and cook for about 3 hours, or until the meat is tender; turn once halfway through the cooking time.
9. Carefully transfer the meat to a platter.
10. Using a slotted spoon, place the drained mushrooms and onions around and on top of the meat.
11. Cover with foil to keep warm, and set aside.
12. Skim the fat from the sauce, if needed, then return the pan to the cooktop, and bring to a sustained boil for about 2 minutes.
13. In a small bowl, whisk together the cornstarch and water to make a slurry, and then add to the sauce.
14. Return to a boil to thicken, whisking constantly.
15. Taste the sauce, and correct the seasonings, if necessary.
16. Sprinkle the green onions over the meat, and serve the sauce on the side.

Recipe from Kathy Casey’s Northwest Table.